Roughly chop eggs and sprinkle with a pinch of kosher salt and pepper.
In a medium size bowl, combine Greek yogurt, mayo, Dijon mustard, garlic powder and dried dill. Stir in green onions and celery.
Add the chopped hard boiled eggs and stir to coat completely.
Taste and add more salt and pepper to your liking.
Cover and chill in the fridge until ready to serve. Can be stored in the fridge for up to 3 days.
Serve on crackers, toast, croissants or on it's own.